The 5-Ingredient Chicken Dinner I’m Making on Repeat Until Spring

I've always aspired to be the gal who can whip a meal together from whatever's in the fridge, at a moment's notice. But, alas, I'm much better at planning ahead. (You can find me squint-reading ingredient lists on my phone because I forgot my reading glasses at the grocery store.) 

I was reminded of my entertaining aspirations during a late-night hang with my boyfriend's high school friends in Peñuelas, Puerto Rico. As laughter overtook the sound of the tiny coquí frogs in the trees, and faces grew rosy from sangria, warm bowls of asopao suddenly appeared from the household kitchen. Had I died and gone to el paraíso?

Without any fuss, the host had slipped away to make the spicy chicken and rice stew, serving it the very instant we felt nibbly. Where a bowl of Doritos could certainly solve a problem, asopao lights a fire in your weary soul.

The Cozy Bowl I'll Be Serving All Winter

With 24/7 cozy vibes in mind during winter months, I was thrilled to discover a similarly satisfying recipe for a hungry crowd. Chicken Enchilada Chili requires the exact amount of effort I have to give (basically zero) and makes five simple ingredients taste like they've been simmering for hours.

Bloomed cumin might be the secret to earthy, homemade flair (don't worry, it only takes 30 seconds to heat), but canned red enchilada sauce, corn, beans, already-cooked chicken, and cheese taste like I can finally be that girl who casually asks, "Anyone hungry?" and has dinner on the table in 20 minutes. Feel free to turn off the heat and fake-stir the pot, so everyone has time to pay their respects to the finger you barely lifted to make this gorgeous meal.

How to Make This Easy Soup

First things first, meet my spirit animal: rotisserie chicken. While you can use any cooked chicken, store-bought rotisserie chicken brings the enchilada energy. Gather the chicken, drained and rinsed canned black beans, drained canned corn, and enchilada sauce, and start by heating the olive oil in a medium Dutch oven or four-quart pot over medium heat. After a minute, add the ground cumin, and let it warm for 30 seconds until it smells spicy and pungent.

Then, add the enchilada sauce, chicken, corn, and beans, and stir until everything's coated in sauce. Cover and simmer for about five minutes, give it a stir, cover, and cook for five minutes more. After that, taste the chili, add a sprinkle of salt if it needs it, and serve with your favorite toppings, like sour cream, shredded cheddar, cilantro, and tortilla chips. Or, enjoy it as-is!

Instead of sour cream, I used the nonfat Greek yogurt I had in my fridge, which added the same creamy zing I was hoping for. Cooking for kids who aren't feeling the spice? Look for mild red enchilada sauce. Want to pump up the heat? Add a few dashes of hot sauce. Swap in ground beef, chicken, or turkey for the shredded chicken, or go meat-free.

You can keep leftovers for a few days in the fridge and reheat them in the microwave, or freeze the chili in portions for another day. This is one chicken dinner that's so easy to customize and make on repeat, I'm crossing my fingers for one of those winters that lasts well into spring.